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Malaysia B2B_old 
Chicken Rendang
Chicken Malay Evaporated Milk Spice Lemongrass
30 mins
Intermediate
Prep + Cook Time
30 mins
Ingredients
18 Ingrediants
Servings
For 5 servings
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ENG version
Versi BM
Ingredients
15 nos Dried chilies, snipped into 2 cm lengths
10 nos Shallot (sliced)
4 cloves Garlic (sliced)
2 cm Ginger (sliced)
2 cm Galangal (sliced)
2 cm Turmeric (sliced)
2 stalks Lemongrass (sliced)
5 pcs Bird eye chilies
4 tbsp Oil
400ml F&N Evaporated Creamer
200ml Water
600g Chicken, skinned and cut into small pieces
2 tbsp Kerisik
1 pc Turmeric leaf, sliced finely
2 pcs Kaffir lime leaves, torn
1.5 tsp Salt
2 tsp Sugar
1 pc Asam keping
Prepartion
- Soak dried chilies in warm water till softened. Drain and blender together with sliced ingredients and bird chilies. Add 100 ml water and grind finely
- Heat oil in a large pan and fry paste on medium heat for 10 minutes. Add F&N Evaporated Creamer and water. Bring to the boil and simmer for 5 minutes before adding chicken. Stir occasionally, until chicken is cooked.
- Add kerisik, turmeric leaves, kaffir lime leaves, seasonings and asam keping. Cook another 10 – 15 minutes on low heat until gravy is thick. Add seasoning to taste.
Bahan-bahan
15 biji Cili kering, dihiris hingga 2 cm
10 biji Bawang merah (dihiris)
4 ulas Bawang putih (dihiris)
2 cm Halia (dihiris)
2 cm Lengkuas (dihiris)
2 cm Kunyit (dihiris)
2 batang Serai (dihiris)
5 biji Cili padi
4 sudu besar Minyak
400ml Krimer Sejat F&N
200ml Air
600g Ayam, dikulit dan potong kecil
2 sudu besar Kerisik
1 keping Daun kunyit, dihiris halus
2 keping Daun limau purut, koyak
1.5 sudu kecil Garam
2 sudu kecil Gula
2 keping Asam keping
Langkah-langkah
- Rendam cili kering dalam air suam hingga lembut. Toskan dan blender bersama bahan hirisan dan cili padi. Masukkan 100 ml air dan kisar halus.
- Panaskan minyak dalam kuali besar dan goreng pes pada api sederhana selama 10 minit. Masukkan air dan Krimer Sejat F&N. Didihkan selama 5 minit sebelum menambah ayam. Kacau sekali sekala, sehingga ayam masak.
- Masukkan kerisik, daun kunyit, daun limau purut, perasa dan asam keping. Masak 10 - 15 minit lagi dengan api kecil sehingga kuah pekat. Tambahkan perasa secukupnya.
5 months ago